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Croatian Honeybread Cookies Recipe - Licitars

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Croatian Licitar Honeybread Cookies on Christmas Tree

Croatian Licitar Honeybread Cookies on Christmas Tree

© Barbara Rolek licensed to About.com, Inc.
Kelly Kubilius, About.com's Guide to Eastern Europe Travel, describes Croatian licitar honey cakes here . And this wonderful video shows how Croatian heart-shaped licitars are made. But licitars are also made into doll, bird, mushroom, horseshoe, wreath and horse shapes, among others. What sets them apart from other honeybreads / gingerbreads is their red, shiny glaze and highly piped royal icing decorations. Some have embedded pieces of shiny metal that look like a mirror. Licitars adorn Croatian Christmas trees and are given away as a token of love to family members and lovers, who keep them forever and display them in their homes.

Authentic recipes for licitar are closely guarded secrets handed down from generation to generation. Some will argue that they differ from gingerbread in that honey, not molasses, is used, nor are the spices associated with gingerbread used. But some recipes, like this authentic one from Zagreb, don't even use honey! But they have become lumped into the gingerbread category.

Honeybread / gingerbread can be found throughout Europe. In Austria and Germany, they are known as lebkuchen or lebzelter from which came the Croatian name licitar. They're known as pernik in the Czech and Slovak republics, pierniczki in Poland, medenki in Bulgaria, medenjaki in Slovenia, and pryaniki in Russia. Croatian licitars originated in Northwest Croatia but have become a national symbol of the country and are highly sought souvenirs. Read more about the History of Gingerbread here.

Don't be put off by the call for licitar yeast in this recipe. It's just another name for hartshorn or powdered baker's ammonia (ammonium bicarbonate). If this isn't readily available to you, substitute an equal amount of baking powder. See this recipe for Polish Ammonia Cookies.

Here is a larger photo of Croatian Licitars.

Prep Time: 10 minutes

Cook Time: 8 minutes

Decorating: 3 hours

Total Time: 3 hours, 18 minutes

Yield: 60 Croatian Licitars

Ingredients:

  • Dough:
  • 2.2 pounds / 1 kg sugar
  • 2.5 cups / 6 dl water
  • 2 tablespoons / 3 dkg licitar yeast or baker's ammonia or baking powder
  • 4.4 pounds / 2 kg all-purpose flour
  • Red Glaze:
  • .75 pound / 1/3 kg granulated sugar
  • 1 quart /1 liter water
  • Red food coloring
  • Decorative Icing:
  • 1 recipe Royal Icing thinned with a little water, if necessary

Preparation:

  1. In a medium saucepan, dissolve sugar in water over low heat until sugar dissolves. Let cool to room temperature.

  2. Heat oven to 350 degrees. In a large bowl, whisk together licitar yeast (baking powder) and flour. Add cooled sugar water and knead until smooth. Roll dough out on a lightly floured surface or directly onto parchment-lined baking sheets and cut with copper licitar molds known as šteheri or regular cookie cutters into heart and other traditional shapes. Make a hole in the top of each shape for hanging ribbon. Remove scraps and bake 8 minutes or longer or until golden in color. Repeat with remaining dough.

  3. Some people sandwich two cooled cookies together with some of the red glaze, but they can be left one layered. Place a string through the hole and dip each cookie into the red glaze and hang to dry completely.

  4. Prepare thinned-down royal icing. Leave white or add food coloring of choice. Pipe curlicues and other designs on the red-glazed licitars. Let harden completely. Run a thin length of red ribbon through the hole.
User Reviews

Reviews for this section have been closed.

 1 out of 5
It didn't work for me..., Member quiche84

When I made these, the dough was extremely sticky and impossible to knead, so I had to add significantly more flour (I added approximately another 1/2 cup of flour). Then the glaze was just disastrous...the glaze was so watery that I had to add copious amounts of food coloring and it still did not turn the cookies red nor did it really coat the cookie or make them shiny. I researched and found another recipe for the glaze, which called for 4 1/2 cups of gelatin, 3 cups of water, and then food coloring. So I ended up using the leftover glaze from the old recipe as my water for new glaze (so I wouldn't completely waste the food coloring). After these corrections, they turned out well, but the recipe listed here is not one I'd use again!

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